Bakers Percent

Sourdough guide

Sourdough Pizza Dough: Five Recipes Compared by the Numbers

By Bakers Percent editorial9 min readLast updated Researched guide, AI-assisted (how we make these)

On this page
  1. The five formulas side by side
  2. How much dough per pizza?
  3. Four ways to schedule it
  4. Baking in a home oven
  5. Troubleshooting
  6. FAQ

How this guide was made: it is a researched guide compiled from the published recipes listed at the end of this page. We converted each one to baker's percentages on the same basis and lined up their timelines; we don't claim to have made these pizzas. Every number is attributed so you can check it.

Sourdough pizza recipes look wildly different at first glance. One calls for a 4-day rest in the fridge, another is ready the same evening; one quotes 63% hydration, another 69%. Put five popular recipes on the same footing, though, and they turn out to be close cousins. The differences that remain come down to three choices: how much starter, how long in the cold, and how hot your oven gets.

Quick answers

  • Hydration: about 62–71% once the water inside the starter is counted [1][2][3][4][5]. Recipes often quote a lower figure because they leave the starter out of the sum [3][4].
  • Starter: the flour inside the starter is 7–17% of the total flour. Less starter means a slower, longer ferment [3].
  • Salt: about 1.7–2.5% of total flour in four recipes [1][2][3][4]; one uses 3.3% [5].
  • Ball weight: 225–235 g for a 10–12 inch pizza in King Arthur's recipe [1], 290 g for a 12 inch pizza at The Perfect Loaf [2].
  • Fridge time: from overnight up to 4 days, depending on the recipe [1][2][3][4].
  • Home oven: as hot as it goes (500–550°F), with a steel or stone preheated for 30–60 minutes [1][2][3][4].

The five formulas side by side

These are baker's percentages: each ingredient as a share of the total flour, which is 100%. We counted the flour and water inside each starter or levain, treating it as 100% hydration (equal weights of flour and water), as The Perfect Loaf states for its own starter [2]. Our hydration calculator does the same arithmetic for any recipe, and baker's percentages, explained walks through the method.

Recipe Total flour Hydration Salt Oil Flour in starter (% of total) Other Ball size Dough weight
King Arthur Baking [1] 601 g ('00' plus a little rye and whole wheat) 62% 2.5% none 17% none 4 balls, 225–235 g, for 10–12 in pizzas ~991 g
The Perfect Loaf [2] 344 g ('00' plus 10% whole wheat) 70% 1.7% none 7% 0.6% diastatic malt (optional) 2 balls, 290 g, for 12 in pizzas ~591 g
Crave the Good [3] 645 g (bread flour) 65% 1.9% 1.9% 7% none 250 g balls ~1,089 g
That Pizza Kitchen [4] 550 g (bread flour) 71% 1.8% 2.7% (optional) 9% none 4 balls, about 235 g ~965 g
The Pantry Mama [5] 600 g (bread flour) 63% 3.3% 5.0% 17% 3.3% honey 290 g balls ~1,050 g

All figures are our arithmetic from each recipe's published gram weights; the script is research/pillars4/formulas.py. King Arthur builds a levain from 50 g starter, 100 g flour and 100 g water and uses 200 g of it [1]. The recipes' own hydration figures differ from ours because of the starter: Crave the Good lists 63% [3] and That Pizza Kitchen 68% [4], both water divided by the flour in the bowl. The Perfect Loaf's 69% already includes the starter's water [2].

What the comparison shows:

  • Hydration clusters in the 60s. The Perfect Loaf explains why it goes a little higher for home ovens: a home bake takes longer than the 90 seconds of a very hot wood-fired oven, so more water helps the crust stay soft instead of drying to a cracker. It also notes that wetter dough is harder to shape and move onto the peel [2]. Bagel dough sits at the other end of the scale, around 55% (see our sourdough bagels comparison). Crave the Good chose 63% for easier handling and a firm, chewy crumb that holds toppings [3].
  • Starter amount sets the pace. Crave the Good keeps its starter low on purpose so the dough ferments slowly and builds more flavor [3]. The Pantry Mama uses 200 g of starter and says that makes the rise faster [5].
  • Flour: King Arthur and The Perfect Loaf build on Italian-style '00' flour [1][2]. The Perfect Loaf notes that Caputo's '00' takes up noticeably less water than the flours it usually works with, so it won't hold a very high hydration [2]. That Pizza Kitchen recommends bread flour for a first attempt, as more forgiving and easier to find than '00' [4].
  • Oil and honey are optional extras. Two recipes add a little oil [3][4]; The Pantry Mama adds oil and honey [5]. The other two use only flour, water, salt and starter [1][2].

How much dough per pizza?

Recipe Dough per ball Pizza size given
King Arthur Baking [1] 225–235 g 10–12 in round
That Pizza Kitchen [4] about 235 g 4 pizzas per batch (size not stated)
Crave the Good [3] 250 g stretched to about 8–9 in, with a generous rim
The Perfect Loaf [2] 290 g 12 in
The Pantry Mama [5] 290 g "a nice size pizza"

The Perfect Loaf tried balls from 180 g to 300 g before settling on 290 g for a 12-inch pie. It points out that a heavier ball gives a thicker base or a bigger pizza, and a lighter one a smaller pizza or a less pronounced rim [2]. So treat the ball weight as a dial: about 230 g for a thinner 10–12 inch pizza [1], about 290 g for a sturdier 12-inch one [2].

To make a different number of pizzas, multiply the ball weight by the number of pizzas, then scale the recipe to that total (divide your target by the recipe's dough weight and multiply every ingredient by the result). Some recipes add a little extra for losses: The Perfect Loaf builds in a 2% buffer [2].

Four ways to schedule it

Times depend on dough temperature. Our bulk fermentation guide explains why, and the water-temperature calculator helps you hit a target such as The Perfect Loaf's 78°F dough [2].

King Arthur [1] The Perfect Loaf [2] Crave the Good [3] That Pizza Kitchen [4]
Before mixing build a levain, 3–4 h at 72–75°F, until doubled ripe starter, no separate levain active starter active starter
Bulk about 4 h, until nearly doubled about 2½ h at 75–77°F with 3–4 sets of folds about 4 h with 3 sets of folds 4–6 h at about 70°F, until up 50–75%
Fridge balls, 24–48 h the whole dough overnight (cold bulk), shaped next morning balls after a 5–6 h proof, 12 h to 4 days balls, at least 18 h and up to 48 h
Before baking out of the fridge about 2 h balls proof about 6 h at about 75°F out at least 30 min out 1.5–2 h

The Pantry Mama skips the fridge altogether: the dough rises until doubled, which takes several hours depending on your kitchen, and is divided into balls that rest for about 30 minutes before shaping [5]. Its replies to readers say shaped balls can also go into the fridge for later [5].

Fridge time is mostly about flavor. Crave the Good says a longer cold rest gives a more intensely flavored dough and a shorter one a milder dough [3]. That Pizza Kitchen calls 24 hours the sweet spot in its 18–48 hour window [4]. The Perfect Loaf's schedule can stretch over two days, or three to four with longer proofing [2]. For a broader look at fitting dough around a workday, see our overnight vs same-day guide.

Baking in a home oven

  1. Heat the surface, not just the air. King Arthur sets a steel or stone on a rack in the upper third of the oven and preheats it at 500°F for about an hour [1]. The Perfect Loaf preheats for an hour at 550°F, or the highest setting [2]. Crave the Good heats a steel or stone at 550°F for at least 30 minutes [3]. That Pizza Kitchen allows at least 45 minutes, because the stone or steel lags well behind the oven's air temperature [4].
  2. Steel, stone or cast iron. That Pizza Kitchen says a baking steel transfers heat fastest and browns best, a stone is cheaper and still works, and an upside-down cast-iron skillet on the top rack is a workable stand-in [4]. The Perfect Loaf keeps its steel a little below the broiler: placed too close, the top cooked too fast and the crust hardened before the dough could spring [2].
  3. Parchment helps with wet dough. The Perfect Loaf shapes on parchment to launch its wetter dough [2], and King Arthur offers the same option [1]. King Arthur warns that most parchment is rated below 500°F and its exposed edges start to char between 450°F and 500°F, so trim the excess [1].
  4. Bake time: 6–8 minutes at 500°F [4], 10–15 minutes at 500°F [1], or about 15 minutes at 450°F (230°C) on trays [5]. The Perfect Loaf turns the broiler on as the pizza goes in, gives it 1.5–2 minutes, then returns the oven to Bake at 550°F, turns the pizza 180° after a minute, and pulls it a touch early so the crust stays soft [2].

Troubleshooting

Problem What the sources suggest
Dough tears when stretched Usually under-fermented or too cold. Rest it 10 minutes (or let it warm 30 minutes) and try again; next time give bulk a little longer [3][4]. Too much flour on the counter or stretching too hard also causes tears [3].
Dough springs back and won't stretch It's cold or the gluten hasn't relaxed. Cover and rest 10–15 minutes [3].
Slack, sticky, hard to shape Over-fermented, a warm kitchen, or more than 4 days in the fridge. Shape quickly and bake, or switch to a pan pizza [3]. Early stickiness during folds is normal: use wet hands, not extra flour [4].
Balls spread and flattened while chilled They were over-proofed before going in the fridge. Re-ball, rest 15–20 minutes and try again [3].
Dense or gummy middle, pale bottom Surface not hot enough, under-proofed dough, or too much sauce. Preheat the steel 30–60 minutes and go light on wet toppings [3][4].
Bland crust Too short a cold rest, or under-salted. Extend the fridge time [3][4].
Too sour A long cold rest or a very active starter. Shorten the fridge time [3].
Sticks to the peel Use parchment, or semolina or cornmeal on the peel, top quickly and launch right away [3].
Didn't rise The starter wasn't active enough, or the kitchen was below about 65°F. Find a warmer spot or wait longer [4]. Our starter guide shows what a ready starter looks like.

FAQ

What hydration should sourdough pizza dough be? Five published recipes run from about 62% to 71% once the starter's water is counted [1][2][3][4][5]. Lower is easier to handle; The Perfect Loaf goes higher for home ovens so the crust doesn't dry out [2].

How much dough do I need per pizza? About 225–235 g for a 10–12 inch pizza [1], or 290 g for a sturdier 12-inch one [2].

How long can sourdough pizza dough stay in the fridge? The recipes give 24–48 hours [1], 18–48 hours [4], and 12 hours up to 4 days [3]. Crave the Good warns that past 4 days the dough can turn slack and sticky [3].

Is a same-day sourdough pizza possible? Yes. The Pantry Mama's dough skips the fridge: it rises until doubled, which takes several hours, then rests briefly as balls before shaping [5].

Do I need '00' flour? No. Three of the five recipes use bread flour [3][4][5]. That Pizza Kitchen suggests bread flour for beginners [4].

Do I need a pizza steel? No, but a preheated steel or stone helps. A steel browns fastest; a stone or an upside-down cast-iron skillet also works [4].

What temperature should I bake at? As hot as a home oven goes: 500–550°F in four recipes [1][2][3][4], or 450°F on trays [5].

Sources (checked 2026-10-18)

  1. King Arthur Baking, "Sourdough Pizza Crust" recipe: https://www.kingarthurbaking.com/recipes/sourdough-pizza-crust-recipe
  2. The Perfect Loaf (Maurizio Leo), "Sourdough Pizza Dough" (updated 2025-04-13): https://www.theperfectloaf.com/sourdough-pizza-dough-and-recipes/
  3. Crave the Good (Allyson Letal), "Sourdough Pizza Dough" (updated 2026-06-17): https://www.cravethegood.com/sourdough-pizza-dough/
  4. That Pizza Kitchen (Zach Miller), "The Best Sourdough Pizza Dough Recipe (Step-by-Step for First-Timers)": https://thatpizzakitchen.com/the-best-sourdough-pizza-dough-recipe/
  5. The Pantry Mama (Kate Freebairn), "Sourdough Pizza Dough Using Thermomix or Stand Mixer" (updated 2024-10-09), including the site's replies in the comments: https://pantrymama.com/sourdough-pizza-dough-thermomix/

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